Sugar:
2 tablespoons unsweetened cocoa powder
3 tablespoons red wine vinegar
3 tablespoons water
2 tablespoons olive oil
1/4 cup butter, melted
2 eggs
1/2 cup pancake syrup
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 cup packed light brown sugar
1/4 cup butter, melted
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
In a shallow dish or bowl, mix together the cocoa, vinegar, water, olive oil, butter, eggs, pancake syrup, sugar, cinnamon, ginger, and vanilla until blended.
Stir brown sugar into cocoa mixture until evenly coated. Beat in orange juice, then lemon juice. Fold brown sugar mixture into orange juice. Allow to cool slightly. Pat mixture onto the bottom of greased 10 muffin cups.
In a large skillet or deep skillet, heat butter over medium heat; reduce heat to low; add extra 1/2 cup of water if necessary so that spread does not completely cover the bottom of the pan. Slice brown sugar and melted butter; top with the egg whites. Brush evenly with melted butter. Remove muffins from pan. Spoon glaze over brown sugar. Sprinkle with orange juice, lemon juice, and vanilla. Lift muffins from pan and spoon onto greased muffin cups.
Top with whipped cream. Refrigerate until serving.